Improvement in batter-pots



durch Senta tutti @tithe EDWIN A.' JEEEEEY,

.OE NEW Youn, r.y

Letters Patent No. 111,548, dated'February 7, 1871.

lMPROVEMENTvIN BATTER-POTS.

The Schedule referred to in these Letters Patent and making part of the same.

I, EDwN A. JEEFERY, of the city of New York,

in the county and State ot New York, have invented an Improved Batter-Pot, of which the following is a specification. I

kThe object of vmyrinvention is to provide an apparatus which will enable the cook to place upon the griddle, or other appropriate utensil for the purpose, the requisite quantity of batter for a single cake, and repeat the quantity uniformly without the use of a spoon or other measure; and

" It consists in the combination, with the spout o" said vessel, of' a valve or valves, the otiice of which is to shut olf the supply from the pot, while the batter of any. suitable shape, with a'vhandle, B, preferably attached at the side.

4 On one side (preferably that opposite to the han-l dle,)-s situated au extension, C, of a size largc'enough to contain batter enough for one cake.

. rI his opens internally so as to be lled from the" pot, and externally to form a spout, both openings being provided with valves, D E, so arranged that the opening of one closes the other, so that only one can be openedat the same time.

Both valves are operated by. the springflcver' F, which has its axis in a bearing at the top of the arched half-cover G. y

Its forward arm is jointed by the` intermediate connecting-rod H to theslide-vaive or closing-gate E, and a spring, j, acts upon the lever so as to hold the .gate down and keep` the mouth closed.

. A rigid arm, L, attached to the other arm of the lever, carries the valve D, holding it in a position which leaves open communication between the interior of 'the pot and the spout or chamber O when the valve E is closed, and 'vice versa.

The opera-tion is as follows: The pot being held by the handle '13,. and vinclined as in the act of pouring the batter entersv the chamber C filling it. f i

Clheend'ltl of the thumb-lever F is then depressed, as shown in dotted lines, simultaneously closing valve D and opening gate E, by which the batter in chamber G is discbargcdon the griddle.

The lever being released the forcel. of the spring j returns it to its former position, in which the -gate ll -is closed and valve D opened, allowing the chamber to fill again.

Theoperation is instantaneous, requiring only thc movement of the thumb to depress the lever F, and securing the deposit each time by an exactly uniform measure of the batter, insuring uniformity and regnlarity of size and shape in the cakes.

y The valves .D E may be made of any form or kind that will insure their opening and closing simultanef ously, and may be packed or otherwise made tight.

The gate E should close 'tight-ly enough to prevent the' dripping of the batter. l

The lever and valves are all connected together, and, by removing the piu yi which forms the axis, all may beremoved from the pot or canto facilitate their cleansing.

Notv only 4is itadapted for griddle-cakes, but for muffins, waffles, fritters, Sto., and all cakesfmade from batter. p l

It is convenient, cleanly, and cconol'nical, and it saves time and prevents waste.

1. The combination, with a batter-pot, of an auxil- X iary chamber G to contain the precise quantity of bat-y ter for each cake, when provided with the means 'oi opening and closing communication between the two, substantially as set forth.

2. The spring-lever F and valves D and E, in combination with a spout or chamber, C, and potA, substantially as and for -the purposes set forth. v

-Witnesses:

KATE N. JONES, WHEELER W. PHILLIPS. 

